Directions:1. To Make Demi-Glace:
In a medium skillet over medium heat, heat 2 tablespoons olive
oil and add trimmings and fat cap from lamb; add salt and pepper
to taste.

2. Cook until fat is brown without being burnt; when cooked,
lower heat and add 4 cloves minced garlic or to taste. Add onion,
carrots, celery tops, port, red wine, and chicken broth; reduce
liquids at a low simmer, adding more stock, port, or wine as
needed to keep pan from going dry.

3. Place mixture into a crock
pot to simmer overnight; strain. Add spearmint, rosemary and
mint jelly; begin simmering over medium-low heat to reduce, adding
more port, wine, or stock as needed until mixture leaves a syrup-like
coating on the back of a spoon. Strain once more and set aside
to keep warm while lamb roasts.

8. Pour a small amount of demi-glace on platter and arrange sliced
loins criss-crossed; drizzle with more demi-glace and garnish
with fresh mint; serve.

- - IMPORTANT
FOOD SAFETY REMINDER - -All cooking temperatures
and times indicated above
are suggestions only. Cooking temperatures and times and may
vary for your oven, broiler stove top or grill.Please use
an appropriate meat thermometer
for accuracy.